Grandma’s Ultimate Cinnamon Roll Cheesecake
Grandma’s Ultimate Cinnamon Roll Cheesecake: A Delicious Twist on a Beloved Classic
Are you ready for a culinary treat that will have your taste buds dancing? If you’ve been searching for “cinnamon roll cheesecake” to satisfy your sweet tooth, you’ve hit the jackpot! Grandma’s Ultimate Cinnamon Roll Cheesecake combines two of the most beloved comfort foods into one decadent dessert. Perfect for Sunday brunch, holiday gatherings, or just because you deserve a little indulgence, this recipe will have your family and friends begging for seconds.
Why You’ll Love This Cinnamon Roll Cheesecake
In a world full of stress, deadlines, and picky eaters, this cheesecake steps in as your sweet savior. Imagine creamy cheesecake layered on a buttery cinnamon roll crust, topped with a drizzle of sweet icing—all in one slice! It’s the perfect way to impress guests or treat yourself after a long day. Trust me, serving this beauty will elevate you to dessert hero status!
Gather Your Ingredients
Before we dive into baking magic, let’s ensure we have all our ingredients rounded up. Here’s what you’ll need:
For the Cinnamon Roll Base:
- 2 cans of refrigerated cinnamon rolls (yes, the ones that pop open!)
- 1 teaspoon of ground cinnamon
- 1/2 cup of brown sugar
For the Cheesecake Filling:
- 2 (8 oz) packages of cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the Topping:
- 1/4 cup powdered sugar
- 1 tablespoon milk
- Extra cinnamon for sprinkling (optional, but highly recommended!)
Steps to Cheesecake Heaven
Now that we have our ingredients ready, let’s roll up our sleeves and get to the fun part!
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Preheat Your Oven: Preheat your oven to 325°F (165°C). The heat is on, and so is the excitement!
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Make the Cinnamon Roll Base: Open your cans of cinnamon rolls and pop them out! In a large bowl, toss the rolls with the brown sugar and ground cinnamon. Press the sugared rolls firmly into the bottom of a greased springform pan, shaping it to create a nice crust.
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Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth. Add in the vanilla extract and mix well. One at a time, add the eggs, mixing after each addition until fully incorporated. Finally, mix in the sour cream until everything is creamy and dreamy.
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Combine the Two Layers: Pour the cheesecake mixture over the cinnamon roll base, smoothing it out with a spatula. This is the moment where the magic truly comes to life!
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Bake to Perfection: Place your cheesecake in the preheated oven and bake for 55-60 minutes or until the edges are set, and the center has a slight jiggle. If the edges start to brown too much, you can cover them with a bit of foil.
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Cool Down: Once baked, turn off the oven and crack the oven door. Let the cheesecake cool in there for about an hour. This helps prevent cracking later, which we all want to avoid, right?
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Chill Out: After the hour, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight if you can resist!
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Drizzle and Serve: Before serving, whisk together the powdered sugar and milk until smooth. Drizzle this mixture over the cheesecake and sprinkle with a touch of cinnamon for that extra flair.
Cooking Tips
- Don’t Skip the Chill!: Allowing the cheesecake to chill helps in setting the texture perfectly. Patience here goes a long way!
- Experiment with Flavor: Want to mix it up? Consider adding mini chocolate chips to the cheesecake filling for a delightful surprise.
- Watch for Cracks: If your cheesecake cracks during baking, don’t freak out! A drizzle of icing will hide any imperfections beautifully.
A Personal Touch
Whenever I make Grandma’s Ultimate Cinnamon Roll Cheesecake, I’m flooded with memories of my childhood kitchen. My sister Patricia and I would sneak bites of the cinnamon rolls when our mom wasn’t looking. Now, I find joy in sharing this recipe, knowing it brings comfort and happiness to others. It’s a sweet reminder that food is about more than just flavors; it’s about connection.
FAQs
Can I substitute the cream cheese?
Yes! You can use Neufchâtel cheese for a lower-fat option, but the creaminess might be slightly different.
How can I store leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to five days. If it lasts that long, that is!
Can I freeze the cheesecake?
Absolutely! Just wrap it tightly in plastic wrap and foil. It can be frozen for up to three months. Just thaw it overnight in the refrigerator before serving.
Grandma’s Ultimate Cinnamon Roll Cheesecake isn’t just another dessert; it’s a slice of love served on a plate. So, whether you’re marking a special occasion or simply treating yourself on a mediocre Monday, dive into this indulgent delight! Remember, it’s all about balance—so maybe have a salad for dinner since you’re splurging on dessert! Happy baking, everyone!
Meta Description:
Cinnamon Roll Cheesecake is the perfect recipe for busy moms craving a sweet treat. Quick, easy, and delicious, this dessert will become your go-to!
Feel free to explore more recipes and cooking tips here and elevate your kitchen game! And if you loved this recipe, you might also enjoy this Pumpkin Spice Cheesecake for a delightful seasonal twist!
Cinnamon Roll Cheesecake
Ingredients
For the Cinnamon Roll Base
- 2 cans refrigerated cinnamon rolls The kind that pop open
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
For the Cheesecake Filling
- 2 packages cream cheese, softened (8 oz each)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the Topping
- 1/4 cup powdered sugar
- 1 tablespoon milk
- Extra cinnamon for sprinkling Optional but recommended
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a large bowl, toss the refrigerated cinnamon rolls with brown sugar and ground cinnamon.
- Press the mixture firmly into the bottom of a greased springform pan to create a crust.
- In a separate bowl, beat the cream cheese with granulated sugar until smooth.
- Add vanilla extract and mix well. Incorporate eggs one at a time, mixing after each addition, then mix in sour cream.
- Pour the cheesecake mixture over the cinnamon roll base, smoothing it out with a spatula.
Baking
- Bake the cheesecake for 55-60 minutes until the edges are set with a slight jiggle in the center.
- If edges brown too much, cover with foil.
- Turn off the oven and crack the oven door, letting cheesecake cool for about an hour.
Chilling and Serving
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
- Before serving, whisk together powdered sugar and milk until smooth. Drizzle over cheesecake and sprinkle with cinnamon.
